Chili Con Carne with Pinto Beans and Poblano Pepper

Chili Con Carne with Pinto Beans and Poblano Peppers

Prep Time 15 MIN

Cook Time 25 MIN

Serves 6

Ingredients:

  • 2 cans (398 mL each) Hunt’s Heirloom – Whole Tomatoes
  • 2 tbsp (30 mL) canola oil
  • 1 lb (500 g) lean ground beef
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 onion, chopped
  • 1 poblano pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) ancho chili powder
  • 1 tsp (5 mL) each paprika, ground cumin and oregano
  • 1 can (540 mL) pinto beans, drained and rinsed
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) brown sugar
  • 1/2 cup (125 mL) diced red pepper
  • 1/4 cup (60 mL) diced red onion
  • 1/4 cup (60 mL) loosely packed cilantro sprigs
  • 1 cup (250 mL) shredded Tex-Mex cheese
  • Lime wedges, for serving

Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium-high heat; cook beef, salt and pepper for about 5 minutes or until starting to brown. Stir in onion, poblano pepper, garlic, chili powder, paprika, cumin and oregano; cook for about 2 minutes or until onion starts to soften.
  2. Stir in tomatoes, beans, Worcestershire sauce and brown sugar; bring to boil. Reduce heat to medium; simmer for 18 to 20 minutes or until thickened slightly.
  3. Divide among 6 serving bowls. Top with red pepper, red onion and cilantro. Sprinkle cheese over top. Serve with lime wedges.

Chef's Tip:

Any leftover chili can be reheated and served in soft buns with Tex-Mex cheese slices for a delicious Sloppy Joe sandwich.
Serve with a dollop of sour cream.